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Day 14 of Eating at Home… Turkey Burgers w/ Mango Chutney

I had a couple hiccups with this meal. The romaine lettuce I had planned to use got all yucky before I could make these and then I totally forgot to take a picture of the finished product. Oops! LOL

Well, here is what you need.

  • 2 lb ground turkey
  • 8 tbsp mango chutney
  • romaine lettuce or whatever lettuce you choose
  • bun, rolls, or sliced baguette

Mix the mango chutney with the ground turkey and form into patties.

I like to use my indoor grill when I am cooking or hand these over to my husband to cook on the BBQ.

Cook these until they are well done. You don’t want any pink in them. Remember these are turkey not beef. 🙂

Toast your buns and spread some mango chutney on one side. Add some lettuce and if you want you can grill up some red onions to add as well. And there you go. That’s it. A different twist on the burger. I like to eat these with a side salad or like we did that night with some hummus and pita chips. Kids will love this too. 🙂

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Day 13 Eating at home…Penne w/ Roasted Asparagus & Balsamic Butter

There is no meat in the recipe. It does have butter and cheese in it so I don’t think it qualifies as Vegan but I am sure you could make some adjustments to fix that.

Here is what you need

  • 1 lb asparagus
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/2 tsp brown sugar
  • 1 lb penne pasta
  • 1/4 lb butter
  • 1/3 cup parmesan cheese and some additional for when serving

Pre heat the oven to 400 degrees. Remove the tough parts of the asparagus then cut into one inch pieces.

Toss these in the olive oil and 1/4 tsp each of pepper and salt. Put on a lined baking sheet and cook for 10-15 min or until tender.

While those are roasting put the vinegar in a small sauce pan and simmer until about 3 tbsp remain. You can also start boiling your water for the penne and cook those.

Once the vinegar has reduced stir in the brown sugar and 1/4 tsp of pepper and remove from heat.

The vinegar should be thicker and slightly syrupy.

Cut you butter up into slices.

The in a big bowl add the penne, butter, vinegar, asparagus, parmesan, and 1 3/4 tsp salt.

Toss this until the butter and cheese are melted and everything is well coated.

Serve in a bowl with a little extra parmesan sprinkled on top. 🙂

 

This is one of my husband’s favorites. I have also added chicken or shrimp to this in the past.

Enjoy!

Day 12 of Eating at Home… Bourbon Chicken

I have been sick so I am way behind on my posts. You will be happy to know that I did not give in and eat out. I dragged my self out of bed to cook dinner. I am going to try to get a few up right now so I am just going to run through these.

Day 12 was Bourbon Chicken. I have been making this for years I think I found the original recipe in an All You magazine. Here is what I do.

You will need.

  • 2 lbs of chicken
  • 3 tbsp of you preferred cooking oil (mine is olive)
  • 6 cloves of garlic (or if you use the already minced kind about 3-4 tsp)
  • 3/4 tsp ground ginger
  • 2 tsp red pepper flakes (you can use more or less depending on how much heat you want)
  • 3/4 cup apple juice
  • 3/4 cup brown sugar
  • 6 tbsp ketchup
  • 3 tbsp apple cider vinegar
  • 1 1/2 cup chicken broth
  • 1 cup soy sauce
  • rice

If you make your rice in a rice cooker you want to get that going first. Don’t forget to add some olive oil on top and sprinkle some pepper and garlic salt on top as well.

Once that is going cut you chicken into bite size pieces.

You want to brown the chicken till there is no more pink visible.

Remove the chicken from the pot and set aside.

Add remaining ingredients to the pot.

Cook this until it is boiling and everything is combined and then add the chicken back to the pot.

let this simmer for about 15-20 min. The ingredients for the sauce are tripled so it takes a while to thicken up. After 20 min if it does not thicken then you want to do the cornstarch trick and stir till it thickens.

Once the sauce has thickened you are done and you can serve it over rice.

 

This recipe is very tasty and pretty east to whip up. It is spicy though so make sure you keep that in mind when feeding it to kids. You can control though by dialing down the red pepper flakes. It’s also another good one for left overs. You could even put in lettuce and have lettuce wraps with it for lunch the next day.

Enjoy! 🙂

Day 6 of E@H – Pear, Walnut, and Blue Cheese Salad

Yesterday was a toughy. I realized that I didn’t have anything to make for dinner. I mean I might have been able to pull something together but it would have been grilled cheese or Kraft macaroni. It was very tempting to just pick something up or order pizza especially because we have been glued to the TV making sure there aren’t any tornadoes about to attack us. EEK! But I didn’t want to give up just yet. So when I knew we had a while before the SCARY storm was near I decided to head over to the Sunflower Market for something for dinner. After all the hearty meals we have had this week I was really in the mood for a salad. So I decided to whip up one of my favorite salads.

Here is what you need…

  • Some green and red leaf lettuce (you can use spinach too)
  • Blue cheese crumbles
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tbsp stone ground or course ground mustard
  • 1-2 tsp minced garlic
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 2 large pears
  • chopped walnuts (not pictured)

 

Wash and chop up your lettuce into bite sized pieces or however you like your lettuce.

Halve or quarter your pears and core them. Then thinly slice and put it right on top of the lettuce.

 

You can either buy the already chopped walnuts and then you can skip the next step or if your local market sells the halved walnuts in bulk you can just coarsely chop them and add those right on top of the pears.

In a separate bowl add the rest of the ingredients except the blue cheese….

Then WHISK WHISK WHISK!

Once it is all combined pour it right on top of the lettuce, pears, and walnuts and if you are like me, you can toss the salad with your boney hands.  😀

Keep tossing until it is completely coated. I made a large salad sense is was for the whole family and was a main course If you make a smaller salad you may want to start with half the dressing and add more as needed. Once completely coated add the crumbled blue cheese on top. You can add as little or as much as you would like.

And there you have it. A delicious salad that doesn’t leave you feeling guilty when you have seconds. 🙂

You can have this with your favorite beverage or cocktail.. Last night mine was a Bloody Mary extra spicy with extra olives! YUM YUM!!

This is really tasty and filling and every time I make it I get the double thumbs up from my husband. So try it out and let me know what you think!

Thanks for reading!